Gluten-Free Double Chocolate Cookies with Buckwheat and Sea Salt
The buckwheat turns up the volume in these double chocolate cookies. Together with the enormous flavor packed in these cookies, they are sure to be a hit!
Total Time
30min
4.5
2 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
1/3
cup
Unsalted Butter
•
2 3/4
cups
Chopped
Bittersweet Chocolate
•
1/2
cup
Buckwheat Flour
•
2
Tbsp
Tapioca Starch
•
3/4
tsp
Baking Powder
•
2
Large
Eggs
, room temperature
•
1/2
cup
Organic Cane Sugar
•
1/2
tsp
Fine Sea Salt
•
1
tsp
Vanilla Extract
•
to taste
Sea Salt Flakes
Cooking Instructions
1.
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F (180 degrees C). Line 2 rimless cookie sheets with parchment paper.
2.
Place the Unsalted Butter (1/3 cup) in a small, heavy-bottomed saucepan set over the lowest possible heat. Add half of the Bittersweet Chocolate (1 1/3 cups) and melt together, stirring frequently to prevent the chocolate from scorching.
The cookies are best the day of baking but will keep, airtight at room temperature for up to 3 days.
Nutrition Per Serving
CALORIES
887
FAT
68.3 g
PROTEIN
10.1 g
CARBS
62.5 g
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